Bart's Recipes
Start by rinsing the green asparagus and break or cut off the hard bottoms. Pat the cod fillet dry with paper towels. Cut the lemon into wedges and briefly toast the pine nuts in a dry skillet over medium heat until golden brown.
Heat a splash of olive oil in a grill pan or large skillet and grill the asparagus for approximately 5-7 minutes until tender. Turn them regularly so they cook evenly on all sides. At the same time, place a second skillet on the heat with a little olive oil and pan-sear the cod fillet for 4-6 minutes until cooked through. Gently flip the fish halfway through cooking.
Divide the grilled asparagus among the plates and place the pan-seared cod fillet on top. Sprinkle the toasted pine nuts over the dish. Squeeze some fresh lemon juice from the wedges over the fish and vegetables to taste, and serve immediately.
